Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 large carrot, (diced (1/2 cup))
  • 3 cloves garlic, (minced (1 Tbsp))
  • 2 tsp peeled and minced fresh ginger
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp ground cinnamon
  • 6 cups low-sodium vegetable broth, (then more if desired)
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (16 oz) large sweet potato, (peeled and diced into 1/2-inch cubes (3 cups))
  • 1 cup brown lentils, (picked over and rinsed)
  • Salt to taste
  • 1/2 cup chopped fresh cilantro

Instruction

  • Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add onion and carrot and saute 4 minutes. 
  • Add garlic and ginger and saute 1 minute longer. Add remaining 1 Tbsp olive oil, cumin, coriander, turmeric, paprika and cinnamon. 
  • Saute 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt to taste. 
  • Bring to a light boil then reduce heat to medium-low, cover pot and allow to simmer, stirring occasionally until sweet potatoes are soft and lentils are tender, about 25 - 30 minutes. 
  • Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro.